Description
A hearty and comforting Cottage Pie recipe featuring savory beef mince cooked with aromatic vegetables and herbs, topped with creamy mashed potatoes and baked to a golden finish. Perfect for a family meal, this classic British dish is rich in flavor and easy to prepare.
Ingredients
Scale
For the Filling
- 1 tbsp Olive oil
- 500 g Beef mince (5% fat)
- 1 Onion, chopped
- 2 Carrots, finely chopped
- 2 Celery sticks, finely chopped
- 1 tbsp Plain flour
- 1 tsp Dried thyme (or fresh)
- 1 tsp Dried sage (or fresh)
- 500 ml Beef stock (prepared from a cube)
- 2 tbsp Tomato puree
- 2 tbsp Worcester sauce (or Henderson’s Relish)
- Sea salt and freshly ground black pepper, to taste
For the Topping
- 1 kg White potatoes
- 2 tbsp Salted butter
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 180℃ (350°F), 200℃ (425°F), or Gas mark 6 to prepare for baking the assembled pie.
- Brown the Mince: Heat olive oil in a large heavy-bottomed pan over high heat, add the beef mince and fry for 5 minutes until browned all over, developing rich flavor and color.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the pan and sauté for 10 minutes until the vegetables are softened and aromatic.
- Add Flour and Herbs: Stir in the plain flour, dried thyme, and dried sage to coat the meat and vegetables, cooking for an additional 2-3 minutes to form a roux and deepen flavors.
- Add Liquids and Season: Pour in the beef stock, tomato puree, and Worcester sauce. Season generously with sea salt and freshly ground black pepper, adjusting to personal taste.
- Simmer Filling: Cover the pan and reduce heat to simmer gently for 30 minutes, allowing the mixture to thicken and flavors to meld.
- Prepare Potatoes: Meanwhile, peel and chop the white potatoes, place them in cold water, and bring to a boil. Cook for 15-20 minutes or until tender depending on the potato variety.
- Mash Potatoes: Drain potatoes thoroughly, then mash with salted butter and season well with salt and freshly ground black pepper until creamy and smooth.
- Assemble Pie: Transfer the beef mixture into a large ovenproof dish. Spread the mashed potatoes evenly over the top and create ruffled textures with a fork to enable crisping during baking. Optionally, sprinkle grated cheese on top for extra richness.
- Freeze Option: At this point, you can allow the pie to cool and freeze for up to one month, perfect for meal prepping and cooking later.
- Bake the Pie: Place the dish in the preheated oven and bake for 25-30 minutes until the mashed potato topping is golden brown and the filling is bubbling at the edges.
- Final Check: Ensure the pie is piping hot inside before serving. If baked from refrigerated or frozen, it may require a few extra minutes in the oven.
Notes
- Use lean beef mince (5% fat) to reduce the overall fat content without compromising flavor.
- Simmering the filling allows the sauce to thicken and develop deep meat flavors.
- The ruffled mashed potato topping creates delicious crispy edges when baked.
- For a vegetarian option, substitute beef mince with lentils or plant-based mince and use vegetable stock instead.
- Cottage Pie can be made ahead and frozen; just thaw completely before baking.
- Feel free to add grated cheese on top for a richer crust.
- Adjust seasoning according to taste; salt and pepper are essential for enhancing flavors in both filling and mash.
